Roasted Chicken Thighs & Potatoes Sheet Pan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan chicken and potatoes is a complete one-pan dinner with crispy roasted chicken thighs, tender potatoes, and green beans tossed in bright lemon herb seasoning. It's easy enough for weeknights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 bone-in, skin-on chicken thighs ((about 3 pounds))
- 2 pounds Yukon Gold potatoes or baby potatoes (cut into 1-inch chunks)
- 1/3 cup olive oil
- 1 lemon (zested and juiced)
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon (sliced into rounds)
- 8-10 cloves garlic (peeled)
- 1 small onion (cut into chunks)
- 1 pound green beans (trimmed)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1051mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1474mg
- Calcium
- 80mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1051MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.